Penne with Yellow Tomato, Eggplant and Basil

Penne Con Pomodori Gialli, Melanzane e Basilico (Serves 4)

Ingredients: For sauce
8 vine-ripened yellow tomatoes or beefsteak tomatoes
1 cup minced white onion
3 tablespoons olive oil
Salt to taste
Freshly ground pepper to taste
8 fresh basil leaves, minced
For pasta:
1 eggplant , cubes (Sicilian preferred)
6 tablespoons olive oil
Fresh basil leaves
¼ pound dry aged ricotta, grated (Parmigiano-Reggiano or Pecorino Romano can be substituted)
Salt to taste
Freshly ground pepper to taste
1 pound penne

Directions: For sauce
If using fresh tomatoes, begin with step 1. Otherwise, start with step 2.
1. With the point of a paring knife, cut out and discard the stem bases of the tomatoes, removing small cones about 1/4” deep, then lightly cut X-shapes on the tomatoes’ opposite ends.

Bring water to boil in a large saucepan, drop in the tomatoes, and cook 5 minutes. With a slotted spoon, transfer the tomatoes to a colander, run cold water over them, and slip their skins off with your fingers.

2. Pass tomatoes through a food mill. In a nonreactive saucepan, lightly sauté the onion in the olive oil. Add the tomatoes, crushing each directly over the pan as it is added. Add the reserved juice if the tomatoes have been seeded. Season to taste and simmer 20 minutes, stirring occasionally. Add the basil before serving.

For pasta:
Fry the cubed eggplant in oil until golden. Strain it and remove more oil with paper towels. Add the eggplant to the sauce, then add a few basil leaves. Add grated aged ricotta and stir well. Serve over penne cooked al dente in salted water.

Penne with Yellow Tomato, Eggplant and Basil